The charm of Tabasco

My last trip to Louisiana, I found out that Iceland, the home of Tabasco sauce Avery hotel was not far from mine. On a sunny Sunday afternoon I went to the plant to see exactly how Tabasco sauce is made. It 'was a fantastic experience, and nothing that I expected. Mt Avery Iceland sits on a natural bed of salt than the deep to be so. Everest is high. E 'biggest and almost looks like sea salt.

Avery Island,Louisiana is home to the McIlhenny family. Over 130 years Capsicum frutescens is a gift of peppers from China or Central America has been introduced to Edmund McIlhenny. Soon his private pepper sauce called by friends and acquaintances alike, and the business was born. Growing out of the country and in 1965 he moved his family to some of pepper crops in Central America. The McIlhenny family still controls all stages of cultivation and production process.

L 'pepper seeds will remain in February of each year in the greenhouses, where, by mid-April after the last frost, when they are transferred to field planting. The plants grow and mature until August, when the shadows are perfect deep red and are ready to be picked up. The full size of the pepper is only 1 to 1-1/2 inches. The peppers will be a day of field personnel, a red stick, called Le Petit Baton Rouge, who collected painted the exact color of ripe pepper to use. In this way,And 'consistency in all the peppers picked.

The same day they got pepper in a must with a small amount of salt Iceland Avery. The mixture is furnished in oak barrels from companies such as Jack Daniels and Jim Beam. The barrels are sealed and the plates are covered with salt from the island and holes in the barrel tip to allow for ventilation. This is done to maintain the barrels exploded during the fermentation, thethree years. Yes, you heard right, store these barrels for three years.

After three years, the barrels open and mix the sauce with a special secret spices and vinegar in large vats and mixing. The tanks are agitated over the next 30 days. At the end of the mash mixture with three separate screens run the pepper fruit and the seed extract. The bottles are then ready to work with the familiar red cap and label are requiredapplied.

produced about 720,000 bottles a day and delivered to over 160 countries in 22 different languages. Nothing is lost in the process. The pulp and seed products, which were strained by the Tabasco mash, are the best known products, some of which may let you know. These include Ben Gay, Icy Hot, Close-Up toothpaste, spam, Slim Jim Beef Stick, Heinz ketchup, A1 steak sauce, Cheez-It crackers, Lawry's salt and Vlasic pickles, to name a few.

I hadthe opportunity to visit the village shop and taste of ice and a special issue of Tabasco sauce Tabasco sauce Tabasco and Dips Cola. Once the barrels, the juice was stored in the chip to make charcoal for barbecue are wonderful. There is always a story behind the product sit on the shelf of the local supermarket.

Peace and love.